Mom Keeps Asking Where Her Pumpkins Went… Here’s My Cheesecake Recipe

A little orange zest gives this pumpkin cheesecake an unexpected citrus twist. Make the homemade butter crust, bake the pumpkin filling, then finish your slice with optional caramel sauce. 00:00 Intro & Pastry Crust 02:08 Pumpkin Filling 03:48 Filling the Crust & Baking 04:13 Cooling & Slicing 04:31 Caramel & Serving INGREDIENTS Crust: 1 egg 100 g butter 70 g sugar A pinch of salt 200-220 g flour 1 tsp baking powder Filling: 300 g pumpkin purée 3 eggs 120 g sugar 180 g cream cheese 30 g starch 1 tsp cinnamon ½ tsp nutmeg 1-1½ tbsp orange zest Optional topping: caramel sauce. METHOD 1. Combine the egg, sugar, salt and butter with a fork. Add the flour and baking powder and bring the dough together. 2. Press the dough into the base and sides of your baking pan. Refrigerate while preparing the filling. 3. Mix all the filling ingredients until smooth, then pour into the crust. 4. Bake in a preheated oven at 180°C / 356°F for 50 minutes. 5. Allow to cool, then refrigerate for at least 4 hours. 6. Slice and serve with caramel sauce, if you like. Subscribe for more homemade bread, baking and dessert recipes. #PumpkinCheesecake #PumpkinDessert #HomemadeBaking